You know those dishes that just can’t be healthy? Well, there’s probably “healthy” versions of them out there that wind up nothing like the actual thing it starts out as, except in name. I bet chilaquiles is one of those things — the type of recipe where they say “replace the tortilla chips with kale chips, nobody will even notice the difference!” I have nothing against eating healthy and do so as much as I can manage, but chilaquiles is something that you just have to accept that you’re eating your caloric intake for the day and plan accordingly (to sit on the couch and watch Netflix because you basically ate nachos for breakfast) Chilaquiles are commonly a hangover food, and although I hadn’t been out drinking the night before I can really see why this is something you’d crave after a night of rolling in at 4 a.m. We don’t have many nights out regularly that late anymore, but next time we inevitably do I’ll probably think of making this dish as I drag myself out of bed the next morning.

It’s a simple dish and much like the acharuli khachapuri that I made a few weeks ago, everyone has their own way of doing things. So many decisions. To make chilaquiles rojo or chilaquiles verde? What kind of cheese? Eggs or no eggs? Any sort of protein or just a plate of sauce-coated chips hidden by tons of melted cheese? The one thing that everyone seemed to agree on was that the chips MUST be homemade and that attempting to use bagged tortilla chips would turn into a sad crumbly mess. After looking at what I can only assume is every single chilaquiles recipe on the internet, I chose to keep things basic and go with this recipe on Epicurious.

Also, if I had to pick a recipe I’ve made more times than any other it would be this Mexican shredded beef. I can’t even imagine how many times I’ve made it and every time now it’s different than the last, but the core of the recipe stands time after time. I always make it with a giant hunk of chuck and leave it in the oven for hours. It freezes and reheats amazingly and you can put it on anything to it approximately 900 times more delicious. I remember a few winters ago we were stranded due to the Polar Vortex along with some friends that got stranded at our house and all I had was chuck and masa flour in the house so we ate tacos until the storm blew over. Anyway, I had made this the night before so knew the leftovers would be the best addition to the chilaquiles. I also had made crema that I planned to slather all over the top of the chilaquiles but for some unknown reason it turned out really watery. Too bad, it’s always a nice addition.

Now that I’ve made tortilla chips from scratch I never want them any other way. Just a little oil heated to 350 degrees, then I lightly fried them in batches — it’s weird that in the deep pot (I still fear of oil and fire, etc. But I am getting better with it the more I fry stuff!) they seemed like a good color, but when I actually pulled them out they looked way browner than I would have liked and I thought they were burned until of course I popped one in my mouth and realized it was crisped to perfection. (Then stuffed a bunch more in my mouth as I was frying the other batches. Just to check doneness, of course. They say you should taste as you go, right?)

The red sauce was the component that took the longest to make — once that was done it was all just assembly. Unlike nachos, you toss the chips in the sauce to get them coated which means that after broiling them it’s more like a casserole than nachos. There was still plenty of crunch (thank god — the thought of mushy tortilla chips is nauseating. Or maybe since these were fresh and homemade they get soggy at a different rate? Is there science on this yet? Maybe I need to perform some nacho-related experiments. ) Once the chips were evenly coated I topped them with scrambled egg as it’s my preference over fried. (Scrambled, poached, hard boiled, then fried. I know I’m missing the other 50 ways to cook an egg but as far as breakfast-y techniques that’s the general order!) and the leftover magical taco beef, queso fresco cheese and Monterey jack, popped it under the broiler for a bit and it was one of those things when it came out all I could think about was stuffing the whole thing in my face right then.

This was my favorite food I’ve made in a long time. It was seriously incredible and now I want to make all the different variations that I can find everywhere and order it at every Mexican restaurant I step foot in.  Hungover or not, you need this dish in your life.

The only downside of this dish was having to scrub clean every single inch my my oven. There was only less than an inch of oil in the pan and I left it there to cool. And then forgot about it. And then it was knocked over by a dog, because that is apparently what happens to everything in this house — I swear I know better than that, to just leave things out, and I’m not sure how I overlooked it because I’m pretty vigilant about putting stuff away. Anyway, we went out for a while and came home to see peanut oil dog paw prints all over the place (AFTER I had spend about 9 hours spring cleaning every inch of the house the day before…) The issue was that the oil spilled all over the stovetop. It took a few days to clean and get the balls turn it on — I was dramatically waiting for an explosion or fire or something horrible, but I guess my cleaning skills are up to par since everything works fine!